I am planning to have my first attempt at making sushi by myself in a few days. Right now, I am still struggling with the rice and it's cooking. Many recipes/tutorials call for a rice cooker which I don't own, so I can only cook the rice in a pan on top of my stove.
I know this also can be done and the results can be quite good, but what is the best method for this? What ratio of water : rice should I use, how long should I cook the rice and at what temperature? How long should the rice rest? Anything I really have to take care of in general while cooking?
Cheers
Best Answer
It is the rice that is important, regardless of the cooker you use. If you think you are unable to find Sushi rice on your own in local market, why not check with a Sushi stall chef/owner near by?
Some people get mistaken with sticky rice, because really Sushi and sticky are on the same category. You could even say that Italian risotto is as well. However sushi rice is rinsed and surface starch is removed.
Yamikuronue has already given you some good insight. Perhaps she could tell you what rice you could buy :)
I hope you have the basic sushi rolling bamboo mat to help you with. From mine and many of others' experience, the mat is very useful.
I have used this brand to make nice maki rolls. The following recipe seems to be indicating a method (water sprinkling) that I saw/ate in a Japanese restaurant in Tokyo near Maru building. Hope it helps.
Edit 1: If you want to make best sushi out of normal rice, this is a bruteforce method we tried at home for the first time. Not the best Sushi found in a Sushi bar in Japan, but still it was a taste to remember, and an experience that made sense.
This gives you just nice rice for sushi :)